Chicken and parsnip breakfast bake

When I post recipes like this, my thoughts go immediately to my sisters. Up until the past couple of years I was the world’s biggest non vegetable eater. I imagine the expression on their faces when this title appears in their inbox from me!

I wanted this recipe to achieve a number of things:

As much as I love my smoothies for breakfast, the mornings have been cold and I have wanted a hot breakfast that is quick and easy.

I want to cook one dish in advance that will last me a few breakfasts.

It needed to be high in protein.

Should contain no sweet potato (I love sweet potato but really need to work on variety in my diet).

With chicken and egg, it is certainly high in protein, it makes a large lasagne dish size meal and I used parsnips! It ticks all the boxes and even tastes great to boot!

Mince chicken in the food processor. Heat a large frying pan on medium heat and add coconut oil. Add onion and fry for a couple of minutes until softened. Add garlic and ginger to the chicken to the pan and cook, breaking up as you do so. Once the chicken is cooked remove from heat or turn heat off if using an electric frying pan.

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Nicole Avery is a Melbourne mum to five beautiful kids aged 19 to 9. Nic is slightly addicted to spreadsheets, tea, running, CrossFit. Her goal for 2017 is to invest in relationships with family, friends and community to bring joy and connection. Read More…